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Saturday, January 27, 2018

Seitan gyros & lemon potatoes

January 13, 2018

Cindy's been going over all her old recipe bookmarks and reorganising them, which means she's been reminded of a few winning-looking dishes that we've never got around to making. These seitan gyros were one of them, from a 2011 post over at Veganise This! It seemed like a good Saturday kitchen project for me, so I got to work, adding in a batch of Greek lemon potatoes for company.

This was the first time I've baked seitan (I usually use Cindy's sure-fire slow-cooker version) and it worked out really well. The seitan had real flavour - the lemon zest in particular shone through, and the texture was great. This may be my new favourite version, and it was really easy. We sliced it up and fried it and then served them in pita bread with a yoghurt and garlic sauce, salad and some little pickles. Superb.

The potatoes were just as successful. They were tender, rich and lemony and reminded me of the old favourites we used to get at Lefkas 15 years ago. This was such a good Saturday night meal - it'll definitely move into our regular rotation.

In a separate bowl, combine the water, soy sauce, sesame oil, liquid smoke and tomato sauce and stir them together well.

Pour the wet mixture into the dry ingredients and smoosh everything together thoroughly - you should get a really sloppy dough. Knead for a couple of minutes and then leave it to rest for 10 minutes or so.

Knead it again for about a minute and then divide the dough into two small loaves. Wrap them loosely in foil and bake them for an hour.

Leave the loaves to cool and then slice them into little strips for your gyros.

Roasted lemon potatoes
(based on a recipe fromEpicurious, who were excerpting it fromthis book)